Friday, September 8, 2017

If too much sausage in a cheese dip was the biggest problem
you have during a workweek, you have to consider that to be a pretty great
week. They say, less is more, but I was hoping that twice the amount of chorizo
in this fundido would make it twice as good, but that wasn’t really the case.

The taste was great, and as I said in the video, I highly
doubt anyone at your party would complain, but what I really wanted was an
ooey, gooey, much drippier dip, and so in this case, less would have been more.

Below, I’ve listed the amounts as I think they should be,
with what I actually used in parentheses, and I’ll leave it up to you, to
adjust as you see fit. Besides the sausage amount, I think adding some sour
cream may also help the cause. Are you ready for some football? I am, but even
if you’re not going to serve this chorizo fundido to a bunch of screaming
lunatics on game day, I still hope you give it a try soon. Enjoy!

This 'fundido' looks marvelous, Chef John. I'd just add more 'melty' cheese and sour cream if I wanted to stretch the dish for a crowd.Now, I have a 'food wish': a Mexican-style chorizo, freshly made with quality meats, (not 'variety meats'), adjustable heat from peppers, both standard and/or exotic vinegar, and other spice combinations inspired by your educated palate.

Looks great as always CJ, how about using your own Fromage Blanc you taught us long ago (and am again in the process of making for your Tarte Flambee, again), instead of cream cheese?You literally got me into learning to cook about a year ago, and my wife thanks you ;)

Made this tonight using 1/2 pound of (homemade) chorizo (because there wasn't any at either of my regular markets!) I also may have stirred in some chopped, roasted Hatch chilies and 1/3 cup of (good) Greek yoguart... because I am the Guido of My Fundido! I tagged a pic on Instagram... you can see, it's plenty creamy now! SO good! https://tinyurl.com/fundido

Looks great! I make a similar sauce, browning my chorizo with vegetables then bechameling (yes that can be a verb) just a little bit and stirring cheese in to melt for a nice thick sauce. Also, huge fan of your videos here in northern Michigan.

Hi Chef John, This is not so much a comment on your posting but a request. I'm interested in understanding the confusing variety of paprikas (hot/mild/Spanish/etc.) Of all the spices I've never really gotten comfortable with what to use/look for when a recipe asks for paprika they are never specific and I wonder what kind of paprika should I use.

I agree with Rob C regarding using a roux and creating a creamy cheese sauce, then add the chorizo mixture. you would have to be careful not to make it too creamy or it won't keep on the chip. Making a burrito with this seems like a pretty good idea, if you use the whole pound of sausage.

I have a question regarding sausage. What exactly is it? I'm from Germany and sausage seems to be a very broad term in the US. I see recipes where they asked for "links" of some sausage. This is what I would consider a "bratwurst". Sometimes, as in this recipe, sausage seems to be just ground meat (pork?) with or without spices. I would consider ground pork to be "mett" or if it has spices in it like "bratwurst" I would call "gehäck" (that might be a local term).

I made it yesterday for an event using the blog ingredient amounts. It was very well received. I would have used spicier chorizo or added some chilies to get it a bit more face numbing, but it was great as is.

I concur with Rob C in regards to utilizing a roux and making a smooth cheddar sauce, at that point include the chorizo blend. you would need to be mindful so as not to make it excessively smooth or it won't continue the chip. Making a burrito with this appears like an entirely smart thought, on the off chance that you utilize the entire pound of hotdog.